Reviewed: Apr. 28, 2012

This is delicious!!! I did take the suggestion to add baking powder. I also baked mine in a bundt pan, which turned out perfect!! It actually finished baking in an hour using the bundt pan, which was nice as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

K80Kat

Reviewed: Jan. 1, 2012

This recipe is true to my Polish roots, just like mother used to make.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fraidknot

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 13, 2011

My polish girlfriend loves the way I make this! I go heavy on the cinnamon in the recipe. Thanks so much for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dirty Rudy

Reviewed: Dec. 15, 2010

After some minor tweaks (like adding some baking powder for lifting power and more walnuts for extra flavour and texture) this bread was truly delightful and has become a staple in my family. Best eaten warm with butter. Just delicious! And the aroma that fills up your kitchen as it's baking is heavenly too..Thanks for posting..

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

kinga76

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

Reviewed: Jul. 2, 2009

I love the taste of the honey, nuts and rasins. I eat it with peanut butter for dinner.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Barbara Y

Reviewed: Feb. 4, 2009

I served this to my Polish friends, and they loved it, and said it was like the piernik in Poland. I did make some changes. I followed the advice and added 1/2 tsp of baking powder and I did not let it rest for 1 hour. After it was cooled, I divided the loaves into three layers. I sprinkled two of the layers with a bit of brandy and then spread them with plum butter. After re-assembling, I covered the entire cake with a chocolate ganache.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Mitch

Reviewed: Jan. 26, 2009

This recipe was great!!!! I omitted the raisins, just because I'm not a fan. I'm glad I added walnuts though because they added some texture and flavor. I love the spices in this bread! I think dried cranberries or "craisins" would be good in this bread!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Krista Lynn

Reviewed: Feb. 29, 2008

We loved this bread - a wonderful surprise taste of honey lingering in your mouth - I added apricots and it worked well at a church breakfast

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kitty

Reviewed: Feb. 2, 2008

I grew up eating this as a child and was excited to find the recipe. I did follow the advice of a reviewer and added 1/2 tsp. baking powder. I also agree you need to grease and flour the pan. My family ate half of this up for breakfast and finished it off later with coffee. We all thought it tasted best when we heated up the slices in the toaster oven first. Mmm!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

Reviewed: May 19, 2006

I followed this recipe to a T, except that I poured all the batter into a 9 x 13 casserole pan. I made it for mother's day, and everyone loved it. It truly tasted authentic. My 80 yrd Polish Grandpa said it was the best he had ever tasted. I might try using this dough for cookies at x-mas time. The dough has a gingerbread taste to it.

Was this review helpful? [ YES ]
12 users found this review helpful